Citrus-Infused Steak Domani Marinade
Equipment
- Measuring cups
- Measuring spoons
- medium mixing bowl
- Resealable food bag
- Whisk
Ingredients
- 120 ml fresh lemon juice
- 120 ml gluten-free tamari
- 2 tablespoons sweet paprika
- 1 tablespoon Hungarian sweet paprika
- 1 tablespoon finely grated Parmesan cheese
- 1 tablespoon serrano chilli powder
Instructions
- Pour the lemon juice and tamari into a medium mixing bowl.
- Add the sweet paprika, Hungarian paprika, Parmesan and serrano chilli powder.
- Whisk until thoroughly combined.
- Place 4 steaks in a large resealable food bag.
- Pour the marinade over the steaks.
- Press out the excess air and seal the bag.
- Turn the bag several times to coat the steaks evenly.
- Place the sealed bag in the refrigerator.
- Marinate for 2 to 4 hours.
- Turn the bag once or twice during the marinating time.
- Remove the steaks from the refrigerator approximately 20 minutes before cooking.
- Take the steaks out of the marinade.
- Discard the used marinade.
- Pat the steaks lightly with paper towels to remove excess moisture.
- Grill or pan-sear the steaks to the preferred doneness.
- Allow the cooked steaks to rest before serving.
Notes & Wine Advice
Serving Suggestions
Use this marinade with beef steaks before grilling or pan-searing. Serve the cooked steak with roasted potatoes, grilled vegetables, salad or corn on the cob.Recipe Notes
The lemon juice is strongly acidic, so marinating for 2 to 4 hours is sufficient. Leaving the steaks overnight may make their exterior soft or slightly mushy. Nutrition values are calculated from the prepared marinade, although some marinade will be discarded.Variations
Reduce the serrano chilli powder for a milder marinade or replace it with smoked paprika. Lime juice can replace the lemon juice. Regular soy sauce may be used when gluten is not a concern.Storage
Unused marinade that has not touched raw meat can be refrigerated in a sealed container for up to three days. Always discard marinade that has been in contact with raw steak unless it is boiled thoroughly before being used as a sauce.Wine Advice
A fruity Pinot Noir complements the citrus, paprika and grilled beef. A medium-bodied Tempranillo is another good choice for the chilli and smoky flavours.Nutrition values
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Spicy citrus steak marinade combines lemon juice, tamari, sweet paprika, Hungarian paprika, Parmesan and serrano chilli. The mixture gives beef a bold savoury flavour with fresh acidity, gentle heat and a subtle richness from the cheese.
How the Marinade Flavours Beef
A successful marinade balances acid, salt and seasoning. Lemon juice provides acidity and a fresh citrus flavour. Tamari supplies salt and umami, while Parmesan adds another savoury layer. The three paprika ingredients create warmth, colour and mild heat.
The marinade does not contain added oil. This allows the seasonings to cling directly to the surface of the steaks. If the meat is especially lean or will be cooked on a dry grill, a tablespoon of olive oil can be added.
Using Lemon Juice Carefully
Lemon juice begins changing the texture of the meat as soon as the steaks enter the marinade. A period of 2 to 4 hours is enough to flavour most steaks without making their exterior excessively soft.
Although the original recipe suggested overnight marinating, that is not ideal for this highly acidic mixture. Leaving beef in lemon juice too long may produce a slightly mushy surface. Thicker cuts can use the full four hours, while thin steaks may need only two hours.
Mixing Spicy Citrus Steak Marinade
Whisk the lemon juice and tamari together before adding the dry seasonings. Finely grated Parmesan distributes more evenly than coarse shreds and is less likely to form large clumps. Continue whisking until the paprika is evenly suspended.
Place the steaks in a resealable food bag and add the marinade. Press out as much air as possible before sealing. This keeps the liquid close to the meat and reduces the amount needed for even coverage.
Turn the bag once or twice during refrigeration. This redistributes the spices because paprika and Parmesan may gradually settle. Keep the bag on a plate or in a shallow dish in case it leaks.
Safe Marinating and Cooking
Always marinate beef in the refrigerator rather than on the kitchen counter. Remove the steaks shortly before cooking and discard all used marinade. Do not serve it as a sauce unless it has been brought to a thorough boil.
Patting the steaks lightly with paper towels removes excess surface moisture and helps them brown. Cook them on a grill or in a hot frying pan, then allow them to rest before slicing. Further advice is available on the FDA page about safe food handling.
Managing Heat and Salt
Serrano chilli powder can vary considerably in strength. Start with less when cooking for people who prefer mild food. Smoked paprika is a useful replacement when you want a smoky flavour without as much heat.
Tamari contains a substantial amount of sodium, so the steaks should not need additional salt. Reduced-sodium tamari can be used, although the finished flavour will be slightly less intense. Nutrition values describe the divided prepared marinade, but the amount actually consumed is lower because much of it is discarded.
Serving Suggestions
Serve the cooked steaks with grilled vegetables, roasted potatoes, salad or corn on the cob. Browse the side-dish recipes for additional accompaniments.
More seasoning ideas can be found among the marinade recipes. For outdoor meals, combine the steaks with recipes from the barbecue collection.
Useful Variations
Lime juice can replace the lemon juice for a sharper flavour. Regular soy sauce may replace tamari when gluten is not a concern. Nutritional yeast can be used instead of Parmesan for a dairy-free version.
The marinade also works with firm vegetables, portobello mushrooms or meat substitutes. Those ingredients usually need less marinating time than steak. Thirty minutes to one hour is generally sufficient.
Storage
Freshly prepared marinade that has not contacted raw meat can be refrigerated in a sealed container for up to three days. Stir it thoroughly before use because the spices will settle.
Never return used marinade to the refrigerator for later use without cooking it first. Making a separate portion for serving is safer and produces a fresher sauce. This spicy citrus steak marinade provides four steaks with a concentrated blend of citrus, paprika and savoury flavour.